Food Storage Feast | by Chef Keith Snow

Chef Keith Snow

Imagine Delicious Meals Made from Your Food Storage

While slashing your grocery bill at the same time!

Your storage foods are only as tasty as the meals you can make from them. Learn how to cook delicious food storage meals with my online course, Food Storage Feast. Dozens of step-by-step, gourmet recipe videos demonstrate how fun and easy it is to use your food storage to create everything from traditional meat-and-potato meals to Thai food and fusion cuisine.

Ingredients

Sauce Ingredients

• 3/4 cup low-sodium Tamari soy sauce
• 2 tablespoons seasoned rice wine vinegar
• 1/4 teaspoon black pepper
• 5 garlic cloves, minced finely
• 1 cornstarch mixed with 1 tablespoon cold water to form slurry
• 1 cup water
• 1-1/2 teaspoons toasted sesame oil
• 2 tablespoons chili paste (Sambal Holec or similar hot sauce)
• 3/4 cup dark brown sugar
• 1 tablespoon fresh or dehydrated ginger

Main Ingredients

• 2 cupsEmergency Essentials Freeze-Dried Roast Beef
• 1/4 cups Emergency Essentials Freeze-Dried Red Bell Peppers
• 1 cup reserved rehydrating liquid
• 2 tablespoons grape seed oil (or other oil with neutral flavor)
• 2 green onions, washed and cut into 1/2-inch batons

Instructions

PREP: 15 MIN | BAKE: 20 MIN | 5 SERVINGS

1. In pot over medium heat, mix all sauce ingredients together.
2. Put freeze-dried beef and bell peppers in a large bowl. Add boiling water, cover, then set aside to rehydrate.
3. Cook green onions in oil in wok over medium high heat for 3-4 minutes.
4. Add meat mixture (reserve rehydrating liquid for now). Stir in 1/4 cup of barbecue sauce, followed by cilantro, and then rehydrating liquid from the meat mixture. Stir well and turn off heat.
5. Serve warm with sliced cucumbers, julienned carrots, lettuce, etc.

Ingredients

• 1 1/2 cups Essentials Hash Brown Potatoes
• 1 1/2 cups boiling water
• 2 tbs Emergency Essentials White Onion Flakes
• 1/4 cup Emergency Essentials Cheddar Cheese
• 2 tbs Emergency Essentials Chicken Gravy Mix
• 1 tsp salt
• 1/4 tsp black pepper

Instructions

PREP: 10 MIN | BAKE: 22 MIN | 6 SERVINGS

1. Add 1/2 cup warm water to cheddar cheese in a small bowl. Stir and let sit for 5 minutes.
2. Add hash browns, onions, salt, pepper, chicken gravy mix, and rehydrated cheddar cheese (plus soaking liquid) into a large work bowl. Add boiling water, stir well, cover, and let sit for 10 minutes.
3. Pour contents of the bowl into a casserole dish and bake in a preheated 350 degree oven for 22 minutes.
4. Serve with eggs, bacon, or other breakfast treats.

Ingredients

• Half package puff pastry, thawed but still cold
• 2 cups Emergency Essentials Cinnamon Apples
• 1 cup Emergency Essentials Apples Slices or Apple Dices
• 1/2 cup raisins
• 1/2 tsp. cinnamon
• 2-1/2 cups boiling water

Instructions

1. In a large bowl, add freeze-dried apples, boiling water, and cinnamon. Mix well, cover, and set aside 20 minutes.
2. While apples are rehydrating, roll out pastry dough to a rough rectangle shape.
3. Place dough on parchment-lined baking sheet.
4. Drain apples.
5. Place apple mixture onto the middle of the dough, keeping an inch border on the long sides to help seal dough.
6. Fold up, seal the ends, and flip over, seam side down.
7. Place into preheated 400 degree oven and bake about 20-22 minutes or until golden brown.
8. Allow to cool slightly before serving.

Ingredients

• 8 1/2 cups water
• 1 cup Emergency Essentials Beef Gravy Mix
• 3 cups Emergency Essentials Freeze-Dried Roast Beef
• 1/4 cup Emergency Essentials Freeze-Dried White Onion Flakes
• 1/4 cup Emergency Essentials Carrot Dices
• 1 cup Emergency Essentials Potato Dices
• 1/4 cup Emergency Essentials Freeze-Dried Celery
• 1/2 cup Emergency Essentials Freeze-Dried Green Peas
• 1/2 cup Emergency Essentials Freeze-Dried Sweet Corn with Butter & Salt
• 1 tsp. dry thyme
• 1/4 cup diced tomatoes
• 1 1/2 tsp. kosher salt
• 1/2 tsp. black pepper

Instructions

1. In a large bowl, add freeze-dried apples, boiling water, and cinnamon. Mix well, cover, and set aside 20 minutes.
2. While apples are rehydrating, roll out pastry dough to a rough rectangle shape.
3. Place dough on parchment-lined baking sheet.
4. Drain apples
5. Place apple mixture onto the middle of the dough, keeping an inch border on the long sides to help seal dough.
6. Fold up, seal the ends, and flip over, seam side down.
7. Place into preheated 400 degree oven and bake about 20-22 minutes or until golden brown.
8. Allow to cool slightly before serving.

Ingredients

• 1.5 cups Emergency Essentials Freeze-Dried White Chicken
• 1/3 cup Emergency Essentials Freeze-Dried White Onion Flakes
• 1/4 cup Emergency Essentials Freeze-Dried Green Peas
• 1/4 cup Emergency Essentials Freeze-Dried Celery
• 1/4 cup Emergency Essentials Carrot Dices
• 1 cup Emergency Essentials Potato Dices
• 7 Tbs. Emergency Essentials Gravy Mix
• 2 cups water for gravy
• 2 cups boiling water for freeze-dried ingredients
• Defrosted Puff pastry dough (or homemade pie crust)

Instructions

1. In pot add water and chicken gravy mix, bring to simmer over medium-high heat, season with black pepper, cook 5 minutes, set aside.
2. In a bowl add carrots and all freeze-dried ingredients and 3 cups boiling water, stir well, cover, and let sit 10-15 minutes.
3. In an oven-safe dish or pie plate, add the re-hydrated vegetables, season with salt and pepper, pour the chicken gravy until everything is very moist, lay on puff pastry, and use paring knife to add some decorative cuts.
4. Place in 400 degree oven for 25 minutes.

Ingredients

• 1 pound lasagna noodles
• 1 3/4 cups Emergency Essentials Alfredo Mix
• 4 cups water
• 1/4 cups Emergency Essentials Red Bell Peppers
• 1/2 tsp garlic powder
• 1/4 cup Emergency Essentials Freeze-Dried White Onion Flakes
• 1/4 tsp black pepper
• 1/4 cup heavy cream (optional)
• 3 cups Emergency Essentials Freeze-Dried Beef Crumbles
• 2.5 cups Emergency Essentials Freeze-Dried Chopped Spinach
• 1.5 cups boiling water
• 3 cups Emergency Essentials Freeze-Dried Shredded Mozzarella Cheese
• 1 cup water (100 degrees)

Instructions

1. Cook lasagna noodles until al dente, drain, run under cold water until they are cool to the touch and not stuck together, set aside.
2. In sauce pot placed over medium heat, add 4 cups water and whisk in the alfredo mix. Once it comes together add bell peppers, garlic, onions, black pepper. Bring to simmer, add cream, cook (string occasionally) until sauce thickens. Remove from heat and set aside.
3. In a bowl, add beef and spinach then 1.5 cups boiling water, stir well, cover, and let sit 15 minutes.
4. In bowl, add cheese, then 1 cup 100 degree water, stir, and let sit 5 minutes.
5. Assemble the lasagna; start by covering bottom of pan with alfredo sauce, then pasta. Make layers that contain the beef/spinach mixture, mozzarella cheese, and alfredo sauce.
6. Continue layering with the final layer being covered with alfredo sauce and topped with remaining cheese.
7. Bake in preheated 400 degree oven for 35 minutes. Allow to cool at least 30-60 minutes before serving.

Ingredients

• 2-3/4 cups Emergency Essentials Freeze-Dried Broccoli
• 3 tbs Emergency Essentials Freeze-Dried Onions
• 2-3/4 cups Emergency Essentials Freeze-Dried Cheddar Cheese
• 1 tsp chicken bouillon
• 1/8 tsp garlic powder
• 1/3 cup heavy cream
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 cups water

Instructions

1. Add all ingredients to the blender
2. Blend on high speed for 2 minutes
3. Add contents of blender to a small sauce pot, bring to simmer, adjust seasonings if needed. Garnish as desired.

Prep time: 3 minutes

Cook Time: 5 minutes

Yield: 6 servings

Ingredients

• 1/3 cup Emergency Essentials Tomato Powder
• 3 tbs Emergency Essentials Freeze-Dried Onions
• 1 cup Emergency Essentials Freeze-Dried Red Bell Pepper
• 1/4 tsp garlic powder
• 1/2 cup heavy cream
• 1.5 tsp kosher or himalayan pink salt
• 1/2 tsp black pepper
• 6 cups water
• 1 tsp dry basil

Instructions

1. Add all ingredients to the blender
2. Blend on high speed for 1 minute
3. Add contents of blender to a small sauce pot, bring to simmer, cook 5 minutes, and adjust seasonings if needed.
4. Garnish with additional heavy cream if desired.

Ingredients

• 1.5 cups of Emergency Essentials Freeze-Dried Pork Crumbles
• 4 cups boiling water
• 1/4 cup of Emergency Essentials Freeze-Dried Onions
• 3 tbs Emergency Essentials Freeze-Dried Red Bell Peppers
• 3 tbs Emergency Essentials Freeze-Dried Green Bell Peppers
• 1 lb fresh tomatillos
• 8 ounce can roasted green chilies
• 1 15-ounce can cannellini beans
• 1/2 tsp garlic powder
• 1/2 tsp cumin
• 1 tbs Emergency Essentials BBQ Sauce Mix
• 1/4 cup Masa harina

Masa Harina is common grocery ingredient available in the international section of most supermarkets, sold in 5 lb bags. This is what tortillas, tamales etc. are made from.

Serves 5.

Instructions

1. Add to a large bowl: pork crumbles, onions, peppers. Add 4 cups boiling water, stir, cover with plastic wrap, and let sit 10 minutes.
2. Meanwhile in a large pot, bring 3 cups water to boil, add 1/2 tsp salt and peeled and rinsed fresh tomatillos, boil 10 minutes until tender. Drain and process in blender to a smooth consistency.
3. Add contents of the work bowl containing freeze-dried ingredients (including soaking liquid) to pot over medium heat, then add puréed tomatillos and the rest of the ingredients. Stir constantly while bringing to boil, reduce heat and simmer 5 minutes.
4. Garnish with sour cream and chips.

Ingredients

• 4 tbs. butter
• 1.5 cups Emergency Essentials Freeze-Dried Italian-Style Meatballs
• 3 cups boiling water
• 8 tbs. Emergency Essentials Alfredo Sauce Mix
• 4 tsp. Emergency Essentials Beef Gravy Mix
• 2 tbs. , rehydrate in boiling water 5 minutesEmergency Essentials Freeze-Dried Onions
• 1 tsp. Worcestershire sauce
• 1/8 tsp. Pumpkin Pie Spices
• 6 tbs. sour cream
• Reserved Rehydrating Liquid
• 2 cups , cooked per package instructionsEmergency Essentials Egg Noodles

Masa Harina is common grocery ingredient available in the international section of most supermarkets, sold in 5 lb bags. This is what tortillas, tamales etc. are made from.

Serves 5.

Instructions

1. Rehydrate meatballs and onions flakes per can directions, reserve in liquid. (Save liquid.)
2. Once rehydrated, fry meatballs in melted butter for 3-4 minutes, remove meatballs, set aside.
3. In same pan, over medium heat, with remaining melted butter, add sour cream, beef gravy, alfredo powder, onions, and liquid, whisk often and cook for 1 minute.
4. Add reserved liquid, bring to boil, reduce heat, and simmer 3 minutes. Add pumpkin pie spice and Worcestershire sauce. Serve over egg noodles, garnish with parsley or Italian

Chef’s Note: This recipe yields enough sauce for at least 4 servings.